2017 Winners of South's Greatest Chefs Contest

When we asked our readers to name the Greatest Chefs of 2017, we knew we were asking the impossible. In a region like ours, with so much talent in the kitchen, how could anyone pick just one? Well every chef knows that sometimes you have to improvise, so we decided to bend the rules a little and feature more of these culinary geniuses than ever before. Read on and you’ll see why we made room at the table for a few folks who rarely get the recognition they deserve for giving the South its flavor.

I have been a chef for › I became a sous chef at the age of 23, so 10 years now. Started in the industry as a bus boy at age 15 and worked my way up.

I wanted to pursue this career path because › I was raised in restaurants my entire life and always wanted to be the like the “Rock Stars” I would meet in the kitchen.

My favorite thing to make is › I love cooking pork. Whether its ribs, chops, or butts. Nothing beats a good slow smoke.

If I were stranded on a deserted island and could only eat one meal I’d choose › Lasagna. Garfield is my favorite cartoon.

My signature dish is › For me my signature dish changes with the type of cuisine my restaurant is known for. Right now it would have to be Lizzy’s Two-Handed burrito. A pound slow smoked pulled pork, sweet slaw, and fried onion straws wrapped in two twelve inch tortillas. It’s a monster of a burrito with tons of flavor.

My favorite thing about being a chef is › I love the fellowship of the chef community. We are a small group that works closely together to finding the best foods. We spoil each other at our restaurants. For example, recently in Nashville, chef Sean Brock and his team prepared an amazing dinner after my taping of the Pickler and Ben Show, which is Faith Hill’s new show. The dinner guests were the former executives of Oprah Winfrey’s show (I was the personal chef for Oprah for 10 years), and they loved it and were impressed with the chef “hook-up.” We can get reservations faster at any great restaurant in the world because of the close chef family we have.

Some future career goals › My future goals include: Building Reunion 501 C3, my rural educational sustainable food program; bringing my Common Threads 501 C3 to America’s foremost healthy kids cooking program in all 50 states; creating a restaurant in my rural birthplace of Jasper, Florida that is themed around a favorite food past time – tailgating; bring Art Bird, my NYC fried chicken concept, across the United States; and teach my four newly adopted kids to run it all!

I have been a chef for › I started cooking a long time ago. I have been at the Shrimp Factory for 14 years. I have been the chef for 4 years.

My favorite thing to make is › I like trying new things all the time. It’s fun coming up with new ideas and experimenting with our ingredients here at the restaurant to add a spin to an old recipe. My favorite part of making things is the part of making people happy by them enjoying my cooking.

I wanted to pursue this career path because › I was a business major and never thought much about it. I had anticipated moving back and joining the restaurant full time. I helped start the company with my family but had only been part time up to that point. I always enjoyed cooking but this was a family and business decision. It was a natural move but it was the quintessential trial by fire scenario.

My favorite thing to make is › I wish I could say there was a favorite thing for me to prepare in the restaurant. I always try to eliminate the things that I hate to make. I love to cook at home. I like doing pasta at the house. I get to experiment more at the house. Sushi is always a fun one to me.

A whole hog BBQ showcase, from two of the south’s most legendary Pitmasters, Pat Martin and Sam Jones. Hosted by Alida Hotel this event was a fabulous juxtaposition between Eastern North Carolina style BBQ and Western Tennessee style. Made possible by the Savannah Food and Wine Festival.

Hundreds came to experience Southern charm and hospitality, Savannah Style. The South's best culinary happenings - one exceptional week in Savannah. Iconic and historic coastal venues provided the perfect backdrop for gourmet and fun. South magazine captured the experience at the VIP tent.

Savannah's Riverboat, The Georgia Queen set sail to host the final fundraiser for the 2018 class of Big Wigs, together raising over $100,000 for the Susan G. Komen Coastal Georgia Foundation. This evening included heavy hors d’oeuvres, beverages, a silent auction, music and dancing and a contest to crown the Biggest BigWig! Contest categories included: The Biggest Wig, The Pink Ribbon Award and Best Pink Personality.

Plenty of patrons donned masks and beads for an unforgettable Mardi Gras at the Mansion. There unique entertainment, food, and decor including magic fire, beignets, king cake and a photo booth, plus music and dancing, libations, late-night treats, and lots of surprises.

This year's DineSouth sponsored by Fulfillment.com was the greatest yet! South magazine has once again put on a night filled with fantastic food and entertainment. Guests enjoyed delicious food & drinks in the city while getting the opportunity to meet and mingle with the best chefs in the South. The entertainment was amazing with American Idol winner Candice Glover, unique band Velvet Caravan and the acoustic sounds of Annie Allman. The event supported the local Salvation Army.

Mixing the traditional tastes of the south with the local flair of the city, 201 Seafood and Tapas Lounge showcases Savannah's culinary community and their grand opening now gives us full access to some of the best seafood in the Coastal Empire.

Described as the “superbowl of fashion”, Closet Raiders was taped at the Lucas Theatre in front of a live audience. Contestants showed off their personal style fashion knowledge. Hosted by Savannah locals Reneé LaSalle and Kevin Cartee, offered the chance to win a closet full of designer clothes.